Pizza!

For dough (to make 2 thin crust 12 inch pizzas):

Mix 1 cup warm water (100-110F) with one package yeast and let stand for 5 minutes. Mix 2 cups all-purpose flour, 1/2 cup whole wheat flour, 1/2 cup bread flour, 1 tablespoon salt in a bowl (you could probably use a different flour ratio, if you do let me know how it works) Add 2 tablespoons olive oil to the yeast water then stir in flour mixture. Stir with a strong arm for 10 minutes until dough is well mixed. Place dough ball in an oiled bowl and cover with a towel, place somewhere warm until dough has doubled , about 2 hours.

After dough has risen, place a pizza stone in the oven and set to 475F

(you don’t have a pizza stone? Are you poor? Okay you can use a large unglazed ceramic tile, or unglazed quarry stone, or a big flat slab you take from your neighbor’s patio under cover of darkness. You must be certain to use an unglazed stone though, as glazes contain lead and other chemical and you will die. If you can’t find a stone you can use an over turned cookie sheet, though a stone is ideal as it absorbs moisture and will result in a crisper crust)

Sprinkle a large cutting board generously with cornmeal (if you have a pizza peel good for you, use that) Cut off half the dough ball and roll out to a thin 12 inch disc.

Top with stuff, then slide from board to stone (if it doesn’t slide easily you didn’t use enough cornmeal) Bake for about 10-17 minutes until crust is golden (all ovens are different, keep an eye on it)

I say top with stuff because you can pretty much use anything, let your imagination run free!

I made a pizza with acorn squash, caramelized onions, bacon, local cheese, bitter greens, balsamic and honey that was amazing, I highly recommend it.

For one 12 inch pizza you’ll need:

1 small or half a large acorn squash

a scant quarter cup bacon (I used good lardons but a few chopped up slices should work)

1 onion and a few cloves garlic, sliced

bitter greens, I used young chicory, arugula or maybe young radish leaves should work

a local semi soft sharp aged cheese, see what you can find at your farmer’s market

good balsamic vinegar

honey (local and seasonal, obviously)

for the acorn squash, slice thinish, sprinkle with salt and olive oil and roast until tender, about 20-40 minutes at 350F. (bake acorn squash halves while you’re at it to make the roast jalapeño corn pudding in acorn squash, or bake dessert while you’re at it, such as clafoutis. And while you’re at it wash the seeds, toss with a nice amount of salt and canola oil and spread out on a cookie sheet, roast for 20 minutes, eat as is, sprinkle on salads or grind and add to chili)

on to the pizza!

Render bacon until crispy and reserve. Add onion and garlic to bacon fat, sprinkle with a little salt and cook over low heat until soft and caramelized (it might take a while, don’t rush it, add olive oil if needed)

Top pizza dough with squash, caramelized onion, bacon and grated cheese. Bake on a pizza stone until golden and remove to a board. Top with some greens, drizzle lightly with balsamic and honey.

Enjoy!

- Adam